Italian Pear, Almond, and Cranberry Tart

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Preparation info

  • Yield:

    2

    tarts, 11 inches in diameter
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

A cornmeal crust gives this tart its distinctive taste and provides a nice contrast to the soft, juicy pears inside. If you do not plan to serve the tarts the same day they are baked, eliminate the top crust; the pears will cause it to become soggy if left overnight. Alternatively, you can prep the tarts ahead of time through Step 6, then bake them a few hours before they are to be served. If you opt to leave off the top crust, slice the pear halves lengthwise and fan them slightly as you place them on the filling. Sprinkle the cranberries between the pears. Let the baked tarts cool completely, then brush Apricot Glaze or Pectin Glaze over the tops before slicing.

Ingredients

Method